Blueberry Cheesecake Dessert Bars

Creamy, Fruity, and Irresistibly Sweet!

Golden graham crust, velvety cheesecake, and a luscious blueberry topping — this dessert tastes like sunshine in every bite. Perfect for gatherings, holidays, or any time you want something decadent yet easy to make.

🍽 Recipe Card

Servings: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Dietary Tags: Dessert | Crowd-Pleaser | Fruit Dessert

✅ Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Layer:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup sour cream or Greek yogurt

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries

• ½ cup granulated sugar

• 1 Tbsp cornstarch

• ¼ cup water

• 1 tsp lemon juice

🔢 Instructions

1. Preheat & Prep:
   Preheat oven to 325°F (163°C). Lightly grease a 9×13-inch baking dish.

2. Make the Crust:
   Combine graham cracker crumbs, sugar, and melted butter.
   Press mixture firmly into the bottom of the baking dish. Bake for 8 minutes and let cool slightly.

3. Prepare Cheesecake Layer:
   In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
   Stir in vanilla and sour cream until creamy.
   Pour mixture evenly over the cooled crust.

4. Bake:
   Bake for 30–35 minutes, until the center is set but still slightly jiggly.
   Cool completely at room temperature.

5. Make Blueberry Topping:
   In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
   Cook over medium heat until the mixture thickens and becomes glossy (about 5–7 minutes).
   Let cool slightly.

6. Assemble:
   Spread blueberry topping over the cooled cheesecake layer.
   Chill for at least 4 hours or overnight for best texture.

7. Serve:
   Slice into squares and serve chilled — every bite creamy, fruity, and perfectly sweet.

💡 Quick Tips

• For an extra-firm crust, bake it for 10 minutes instead of 8.

• Don’t overbake the cheesecake — it should still have a gentle wobble in the center.

• You can use pie filling instead of homemade blueberry sauce for a shortcut.

• Try other fruits like cherries, raspberries, or strawberries for variation!

🧁 Introduction

This dessert is a true showstopper — smooth cheesecake layered with juicy blueberry topping, all on a buttery graham base. It’s a little Southern, a little bakery-style, and 100% crowd-approved.

Make it once, and it’ll be your go-to for potlucks, picnics, and special occasions.

👩‍🍳 Step-by-Step Cooking Guide

Step 1: Bake the Crust

Mix graham crumbs, butter, and sugar until sandy. Press firmly into the pan. Bake lightly to help it hold together.

Step 2: Whip the Cheesecake Batter

Blend cream cheese until fluffy. Add sugar, then eggs, one by one, for that silky texture. Stir in vanilla and sour cream.

Step 3: Bake Until Just Set

Avoid cracks by not overbaking — turn the oven off when the center still jiggles slightly.

Step 4: Add the Blueberry Bliss

Simmer berries until they burst and form a glossy sauce. Pour over cooled cheesecake. Chill well to let flavors meld.

🫐 Ingredient Details & Substitutions

• Crust Options: Substitute graham crackers with vanilla wafers, shortbread cookies, or almond flour for a gluten-free base.

• Blueberries: Frozen works beautifully — just don’t thaw first.

• Sweeteners: Use honey or maple syrup instead of sugar for a natural touch.

• Dairy-Free: Try vegan cream cheese and coconut yogurt for a plant-based version.

🍰 Variations & Serving Suggestions

Flavor Variations:

• Lemon Cheesecake Bars: Add lemon zest to the cheesecake layer.

• Triple Berry: Mix blueberries, raspberries, and strawberries for a colorful topping.

• Chocolate Drizzle: Finish with a light drizzle of melted dark chocolate for contrast.

Serving Ideas:

• Serve chilled with whipped cream.

• Pair with coffee or iced tea for a café-style treat.

• Slice into bite-sized squares for dessert platters.

🧊 Storage & Make-Ahead

• Refrigerate: Store covered for up to 5 days.

• Freeze: Freeze slices individually up to 2 months. Thaw overnight in fridge before serving.

• Make-Ahead: Prepare a day in advance and refrigerate — it tastes even better chilled overnight.

🧮 Nutrition (per serving, estimated)

Calories: 290 kcal | Carbs: 28g | Protein: 5g | Fat: 18g | Sugar: 21g

Dietary Highlights: Vegetarian | Sweet Tooth Friendly

Allergens: Contains dairy, gluten (if not using GF crust).

❓ FAQs

Q: Can I use pie filling instead of homemade topping?
A: Yes — canned blueberry pie filling saves time and tastes great.

Q: How do I keep the cheesecake from cracking?
A: Don’t overmix or overbake; cool slowly and chill before cutting.

Q: Can I use other fruits?
A: Absolutely — cherries, peaches, or mixed berries all work beautifully.

❤️ Story Behind the Recipe

This recipe came from a summer picnic where I wanted to combine my love for classic cheesecake with my obsession for blueberries. The first batch disappeared in minutes! It’s simple, nostalgic, and pure comfort — the kind of dessert that makes people smile before the first bite.

💬 Reader Interaction

Have you tried this Blueberry Cheesecake Dessert Bar recipe?
Tag your creation with #SweetBakesByYou and share your topping twists — I love seeing how you make it your own! 💜